Lasagna
Serves 1
Directions
- 1Chop the onions and garlic.
- 2Heat some oil in a pot or wok.
- 3Brown the ground beef.
- 4Remove the beef and saute onions, garlic, and canned button mushrooms.
- 5Return the beef to the pan.
- 6Season with salt, ground pepper, dried italian seasoning, red chili flakes, smoked paprika, bay leaves, and a beef bouillon cube.
- 7Pour in store-bought spaghetti sauce.
- 8Simmer for 30 to 45 minutes, stirring occasionally until it becomes a little darker and thicker.
- 9Remove the bay leaves.
- 10In a smaller pot, make a roux with butter and flour.
- 11Gradually pour in cold milk while whisking.
- 12Season with salt and pepper until it almost tastes like cheese. Optionally, add a pinch of ground nutmeg.
- 13Boil water in a pot.
- 14Add salt to the boiling water.
- 15Boil lasagna sheets following package directions.
- 16To assemble, spread some red sauce at the bottom of the baking pan so the pasta sticks.
- 17Do alternate layers of the red and white sauce with the pasta.
- 18Top with mozzarella.
- 19Cover with plastic wrap.
- 20Bake uncovered at 375°F until it turns bubbly and delicious.
- 21Garnish with chopped parsley.
- 22Let it sit for 10 to 30 minutes before serving.
Ingredients
- Red Onion
- Garlic
- Oil
- Ground Beef
- Canned Button Mushrooms
- Salt
- Ground Pepper
- Dried Italian Seasoning
- Red Chili Flakes
- Smoked Paprika
- Bay Leaves
- Beef Bouillon Cube
- Spaghetti Sauce
- Butter
- Flour
- Cold Milk
- Ground Nutmeg
- Lasagna Sheets
- Mozzarella
- Chopped Parsley
Equipment
PotWokWooden spoonWhiskBaking panOvenTongs
Tips
- You can use ready to bake lasagna sheets or the ones you need to boil. Just follow the package directions.
- You can make this one day ahead, keep it in the fridge and bake one to two hours before Noche Buena.
- Let it sit for 10 to 30 minutes before serving to make sure it keeps all its layers.
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